Apparatus for treating liquids



May 31, 1938. w. PAGE El AL, 2,119,347

APPARATUS FOR TREATING LIQUIDS Original Filed Sept. 13, 1934 6 Sheets-Sheet l R INVENTO s May 31, 1938.

W. PAGE. El AL APPARATUS 10R TREATING LIQUIDS Original Filed Sept. 13, 1934 6 Sheets-Sheet 2 s, R o T N E v m s 5 mp w E r N. e m w s .a 6 l T L W. m 4 mm. mm I 3 w w L m I mm r m n t E m m kk v w a G N d w v I w A e I P m U W. l wfi F F Ms w m. a mm, mm & n .1 w r A o w big Q w n%\ M M May 31, 1938. w. PAGE El AL 2,119,347

APE'ABATUS FOR TREA TING LIQUIDS Original Filed Sept. 13, 1934 6 Sheets- Sheet 4 jj 'j.

INVENTORS 14917528905 0 r 72mm l A ONEYS May 31, w, PAGE ET AL APPARATUS FOR TREATING LIQUIDS 0rigina1 Filed Sept. 15, 1934 6 Sheets-Sheet 5 jjj ' INVENTORS #2470? F405 U B 0 5 7 4a Q Mms May 31, 1938.

Original Filed Sept. 15, 19 4 6 Sheets-Sheet 6 xxx will/ n u a n Patented May 31, 1938 STATES "PATENT OFFICE Mount Vernon, N. Y.,

assignors to The Borden Company, New York, N..Y., a corporation of New; Jersey Original applicationSeptember13, 1934, Serial 743,806. Divided and this application October 15, 1936, Serial No. 105,838

7 Claims.

Ihe present invention relates to an "improvement in apparatus for sterilizing and pasteurizing liquids, such as milk, beer, and the like. Althoughthe invention is applicable to the treat- 5 ment of variousdiquids, it has been developed more especially in connection with the steriliza- "tion and pasteurization of milk, and in the following description milk will be referred to as the liquid under-treatment, but it will be understood that the invention is not to be restricted to the treatment of milk.

' The present application is a division of our copending'applicationfSerial No. 743,806, filed September113, 1934. ""It is well known that sterilized and pasteurized milk" has a cooked flavor, especially sterilized. evaporated milk. This cooked .flavor is due to the oxidation of the butter fats in the'presence -of the high heat required for the destruction of the deleterious micro-organisms contained in the milk. Many efforts, commercial and patented, have been made to produce sterilized and pasteurized milk retaining the natural flavor. and. aroma of fresh raw milk. Thus far these efiorts "have been only partially successful. The object of the-presentinvention is to provide a novel de- Rvice for sterilizingand pasteurizing milk'wherebyall the natural flavor and aroma will be con- "tained in the milk.

'ToEthe aecomplishment ofthls object themit Ventiomconsists in providing apparatus forheat- "mg andaagitating the milk or other fluid while subjectingit. toa high vacuum, and then while the milk is still under vacuum, cooling it. In practicing thevmethod carried out in the novel apparatus, a high vacuumfrombetween 29" to 29.9fiincheS- is. drawn in a'chamber previous to M introducing the milk therein. The vacuum continues tobedrawmwhile the milk is being fed into the chamber in the formofaa spray. The

tvacuumizing means is then shut off. 'The cham- =Lber is then :rotated to thoroughly agitate the milk and-break it upintorsmall particles, so that all 1 theair will be extracted therefrom by the vacuum. Thechamberis again connected with the .vacuumizing -means until the. :high vacuum :is iagain'reached in the chamber. JIhereupon the chamber isiz'disconnected' from the 'vacuumizing .umeans and rotated while its 1 outer surface is -5oliheated by. steam or other. medium to bring the 55 'laccomplishedawhichJ requires :from a ievw seconds to about 30 minutes, the heating means is shut olf and cold water or other cooling medium is applied to the surface of the chamber to cool the milk down to a degree at which it can be transferred either into a-storage tank or 'into cansw "and since there is substantially no oxygen What-' l ever in the milk no-oxidation oi the butter fats can take place and the milk retains its natural flavorand aroma.

In the accompanying drawings illustrating the f preferred form of the invention, Fig. 1 is a 1on- -gitudinal, vertical section through one form of the improved sterilizing and. pasteurizing appa- -ratus;IFig.-2is a cross section on; an' enlarged scale, taken on the line 2-52. of Fig; 1; Fig. 3is a diagrammatic sketch to illustrate the action: of the battles in stirringup the milk while it is under 1 treatment Fig. 4 is a diagrammatic view to illustrate the method of-introducing the-milk into the apparatus; Fig. 5 is a View similar to Fig. 1, of a .nmodified form of apparatus; Fig. 6.is.a section, 11011 an enlarged scale,.taken.v on the lines 6-:6 of L Fig. 5; Fig; 7 is adetail oia portion of one end of the apparatus shown in Fig; 5; Fig. 8 is a view :similarsto Fig. v1, ofaanotherymodifiedv form of .apparatus; Fig; 9 Ba cross section of the appawratus'shown in Fig.8; and Fig. 10 is an enlarged sectional-view of one end of the apparatus shown in Fig.1 8.

.The :form of" apparatus shown in Figs... 1 to 4 :1. comprises a cylindrical tank or .:chamber;in which the liquid is subjected to the various steps of v sterilizing;andpasteurizing the milk under vacuum andxthen cooling it. The treating chamber .4 consists" of two shells, an innershell I 5, which .uconstitutes the treating chamber propenand an outer shell l6 which servesas a jacket for the innner. :shell; the two shells being separated by the space ll, which with the outer shell 16 serves as a jacket for the chamber l5. .The treating chamber. is mounted to rotate and for this pur- $13056 the .ends of the chamber are providedwith :..hollow.trunnions l8 and I9 journalled in the up- :right bearings '20 and 21. On trunnion I9 is mounted a pulley 23 which may bedriven from ..any convenient. source of power.

The'valve 25'; which leads into the inner chamber I.5,isradapted to be1connected with a pump uwhichrwill, produce avacuumwas high asj29.9 inches in the chamber, that is to say; thehighest P vacuu1n-:.obtainable i'with commercially available 7 pumps. The milk or other fluid is fed into the chamber through the valved nozzle 26, the discharge end of which is located adjacent a baffle plate or vane 21 which is secured to the inner surface of the chamber [5 and extends throughout the length thereof. The baflle plate 21 is directed at an acute angle to the adjacent side of the chamber i 5 so as to form a pocket therewith, and is made in two sections so as to be adjustable inwardly of the chamber to control the size of the pocket. This bafile plate 21 performs a double function. During the introduction of the milk into the chamber [5, while the latter is stationary, the baffle plate by its proximity tothe discharge end of the nozzle 26 prevents the milk from reaching the valve 25 and be sucked out with the outgoing air. It will be understood, of course, that as soon as the milk enters the chamber I5 it breaks up into a spray and when it hits the baffles it breaks into a fine spray, and in this connection it is desirable that the liquid to be treated be cold enough to prevent its going into a vapor and so be drawn out with the air under the high vacuum. As the spray falls to the lower part of the chamber the droplets accumulate as a body of milk indicated at 28.

The second function performed by the plate or vane 21 is that of stirring up or agitating the milk during the rotation of the treating chamber, which has a rate of travel preferably of about 10 to 1 5 revolutions per minute. In Figs. 2 and 3 the milk indicated at 28 is shown. in a quiescent state. It can be assumed that in Fig. 2 the apparatus is stationary and is about to begin to rotate, whereas in the diagrammatic showing of Fig. 3 the treating chamber is rotating and that consequently although the milk is indicated as quiescent and having a level surface, it is in reality in a state of agitation. caused by the passage of the vane 21 therethrough. The pocket formed by the vane 21 with the adjacent inner surface of the chamber l5 picks up the milk as the chamber rotates, and then drops the milk down into the center of the chamber and into the milk at the bottom thereof, as indicated in Fig. 3. To increase the violent agitation of the milk so as to bring all parts thereof into contact with the inner surface of the chamber l5, three additional longitudinally-arranged vanes 30 are provided at the inner surface of the chamber. These vanes 30 are separated a short distance from the inner surface of the chamber so that the milk can pass between the two, as indicated by the arrows at the bottom of Figs. 2 and 3, thereby increasing the slippage. of the milk against the inner surface of the chamber.

The steam or other heating medium enters the space I1 between the inner and outer shells l5 and 16 through a pipe 32 which is supported at its lower end from a bracket 33 projecting from the upright 2|. The upper end of the bracket 33 is hollow and receives at its inner end the outer end of a pipe 34 which passes through the hollow trunnion l9 and is connected by the pipe section 35 with the longitudinally-arranged pipe 36 secured along the outer surface of the shell I6. The heating fluid finds its way into the space l1 through the holes 38. The condensate passes through the holes 39 in the opposite side of the shell into a pipe 40, similar to pipe 36, arranged along the outer surface of the shell Hi. The pipe 40 connects by the pipe section 42 with a pipe section 43 located in the hollow trunnion l8. The outer end of the section 43 is located in the inner end of the hollowhead of the bracket 44 proends of the heads of the brackets 33 and 44 are provided with a gland 48 so as to make. a tight. joint at this point to prevent leakage during the turning of the pipe sections 34 and 43 with the chambers. These pipe sections are supported in the trunnions l8 and I9 by collars 49.

The various parts of the apparatus described above are provided with the usual instruments:- In the steam pipe 32 is a gage 5|. At one end of the chambers to take the temperature of the. milk therein is a thermometer 52. In the other end of the outer chamber is a safety valve 53 and a pressure gage 54. In the pipe is a thermometer 55 to indicate the temperature of the condensate and the cooling water.

In the operation of the apparatus the chambers are brought to the position indicated in the diagrammatic sketch of Fig. 4. The valve 25 is connected with the vacuumizing means and turned to open position. When the requisite high vacuum has been attained in the chamber l5 the valve of the nozzle 26 is opened to admit the milk or other liquid to be treated. The incoming spray of milk hits the baflle or vane 21 and then falls down into the bottom of the chamber where it gathers in mass form. When the requisite quantity of liquid has been admitted into the chamber, about one-third or one-half of the capacity of the chamber, the valves 25 and 26 are shut off and disconnected from the vacuumizing means and the source of milk, which may be kept at atmospheric pressure or under vacuum. The chambers are now rotated a few times in. order to break up the milk by agitation into small particles and thereby expose them to the vacuum in the chamber I5. The apparatus is then again brought to the. position shown in Fig. 4, the connection with the vacuumizing means made and the valve 25 opened in order to draw out any air remaining in the chamber l5. The valve 25 is now closed and disconnected from the vacuumizing means and then the apparatus is again rotated. At this point the valve 51 in the pipe 32 is opened to admit steam or other heating medium into the space l1 between the inner and outer shells enclosing the treating chamber. When the desired sterilization has been effected in the contents of the treating chamber, which 1 may take from a few seconds to about 30 minutes,

the valve 51 is closed and the valve 58 in the pipe 41 is opened to admit water or other cooling medium into the space l1.

Although when the heating step of the method has been completed the interior of the chamber is under pressure, the cooling of the chamber l5 soon causes the vapor in the chamber to condense and be replaced by the vacuum so that the cooling is accomplished under the same high vacuum as the. milk is under when the heating step starts. When the milk has been sufiiciently cooled for storing or filling into containers, that is, from about 40 F. to 130 F. the valve 58 is closed and the apparatus brought to such position that the discharge valve 59 will be at the bottom of the apparatus so that the milk may be entirely drained from the chamber l5. The valve 59 is adapted to be connected with the receptacle or nacontainer receivingithe milkp andislthenzropened and ..the amilkidrained. .ofi. .LIntoneeside. of the. apiparatus; is :the: customary-:manhole. 60 -for giving "accessyinto the:.interior of-uthe treatingchamber so :that it may be .cleaned.

1 In the.;form. of, apparatusillustrated in-Figs: 5,

. 6. and" 7,:modified .:treating 1 and stirring or agitating means are shown. In other respectspthis form; of. apparatus :is :thesame as :the: apparatus shown; in Figs. 1 :to 4; and. the corresponding or 1 Hand supported therein by the: brackets :68 and .61.. .The. coi-ls;.of the pipeare arranged in staggered relation as indicated byithelines 65in. Figs. .6 and 7. Thettreatingiffluid', that cis toxsay, the heating? fluid" and theqcooling fluidare admitted into the uppermost section 58 ofthe coil of pipe 65 through :zthej pipe. section 69 connected by a"'i' :10

with the pipe section 34 leading :from the steam pipe Bland-water: piped]. :The: condensate and .water. are discharged fronithe coil of pipe through the lowest section'TIZ which connectsthrough the pipe section": 13 with-the pipea40'secured-longitu'dinallyl on the outer surface :or :the outer. shell i I6.

The opening through-which the coil of pipe 63 is. slide into the treating'chamber and ithroughwhich the top pipe sectionufifl and lower it pipe section 12 project from thetreating chamber to; connect 1 with the pipe sections 69 and :13,

is closed-by: a plate 1'15.

In2operationthis/form of apparatus is exactly :thesame. as that shownin Figs; 1 .to 4; except that the. coil of pipe 65 aids not onlyin theheating wing chamber but also performs the function of stirring or agitating the milk'performed by the .bafiie'plate or vane 21. Since the coil of pipe65 adds "considerable heating and cooling surfaceto that afiorded bythe' outer surface of the inner shell 15 the time required to heat and 'cool: the

uliquidis considerably reduced. And since the coil of pipe 65 takes the place of thebaflie plate; 21

itis necessary to providean auxiliaryvplate Ti I and rests on the supports 8i, and 8.2.

' shell-or treating chamber- 83 rotates and at its. outer ends is-provided with thetrunnions i4 and 85 journalled in the bearing-boxes 86 extending outwardly from the center of the outer-ends of i the stationary shell 80. Leakage from the jacket or space: 88 outwardly through the bearings 86 1 isprevented byithe glands 89. On the outer end i of the trunnion- 84 is mounted the pulley: 9| for turning the treating chamber 83. i is drawn in the chamber 83 through the pipe 92 The vacuum located in the chamber and the pipe 93 located :in the trunnion 84. :The'outer. end of thepipe: 93

is-provided with the elbow Miadapted to be connectedwith the vacuumizing means. The milk orotherliquid is. introduced into the treating chamber through the pipe 96 located in the chamber and the pipe 91 located in the trunnion 05. The discharge end of theipipe 96 is located adjacent the inner: surface of the chamberand a in order thatltheentering milk may not be drawn to the inlet. opening of. the pipe 92 the battle-r398 is provided near the pipe 96. .The pipes 9'! and '93 are .provided, respectivelygwith a lvalve. incithe elbows 99;.and 100 Where theyijoinwith the pipes H3. requisite temperature for the proper length of and cooling-of the liquid contained in thetreatg V Fig; 1.

1'9Btand =.92. .gt Inliig... .10 this: valveiis shown in. enlargementt and. consists: of aL-tapered valve. 102 .mountedton the inner end ofea. rod 103 operated .1 byla. handle- I05. When: the apparatus::is:connectedz with; the vacuumizingmeans and with 5 :thesource :of liquid ::supply the valves :11 02$ in .heads99 and :l 00 are unseated.

. In;the operation of thisform .ofapparatusthe steps of :the new .methodare': followed in. exactly the same .wayasinl the. two precedingwforms. oftlO ..'apparatus;.that.is.to say, as perfect a vacuum as possible is; drawn inithe rotating chamber 83, then the handle .l01..:of thewvalvecontrolling the milk pipes 96. and=9lis turned to :permit the .proper .-1 amount of milk to enter .the chamber.

.dle i0! isithen. turned -.to closed positionand the The ham-U15 valve I02 is closed, after .which the. pipes Sland 93 are. disconnected respectivelyfromthe source of milk and the vacuumizing means. The chamber83. is, then rotated a few times and stopped andQiZO the pipe 93is again connected with the vaouumizing means and the valve 182 opened todraw out the remaining air in the chamber 83, after which valve 102 is closed and the pipe 93'disconnected from the vacuumizing means. The chamber 83ci25 is now rotated the requisite length of time during the admission'of the steam or other heating medium into the space 88 from the pipe EBB- which is connected with the longitudinal pipe 1109 fixed longitudinally against-the outer: surface of the J 30 outer shell 80. The fluid from the'pipe I09 enters the space 88 through the openings H0. The con- :densatej passes through the openings H2 in the opposite side of the drum into the discharge. pipe After the-liquid-hasbeenheated to the3i35 time, depending upon thematerial-under treati ment and the sterilization required, cold water standstill with the pipe H4 in a vertical position over the indentation H5 in one end of the' drum 83; the valve 'H'l, corresponding to the valve 1-02,;

and mounted on the inner 'end of the rod- H8 located in the pipe H9 connected by the head with the pipe H4, is opened to permit the escape of the milk through the pipe I 19. the nipple l2l of which is adapted to be connected with, o

the receptacle to which the milk is to be delivered.

The valve l l l is operatedby the handle [22. The

milk is discharged from the chamber 83 by ad- In this form of apparatus as in the form shown in Figs. 5, 6 and 7, the speed in heating and cooling the liquid is increased by providing a series of .U-shapedpipes I24 extending the length of the chamber 83 and communicating with the space rco 88, as shown in Fig. 9. Incidentally, this series of pipes aids in stirring and agitating the milk and are auxiliary to the vanes .l25'which have the same construction as the vanes 21 and 30 in e65 In the? inner ends of vthe heads Hi0 and I20 are openings or vents 136 and I31, respectively. The functionbf these vents is to prevent .the

. formation'of pockets of untreated milk' or other i liquid in the-inner endsrof the pipes "92, H4 and 996 asthey rotatewiththe chamber 83. While the chamber 83 is-beingvacuumized, and also while the compressed air is '1 being admitted :thereto,

2 it is. desirable to. closethe ventwl3firso zthatxzthe aactionyin question .Will beefiected.sthrough thet75 outer end of the pipe 92. Accordingly on the innermost end of the rod I03 is mounted a valve I28 for closing the vent I36 when the valve I02 is open. In like manner it is desirable when the valve II! is open to permit the discharge of milk through the pipe II9, to close the vent I31 to prevent the gas forcing the milk out of the chamber 83 through the pipe II4 from entering the head I20 and so acting against the passage of the milk through the pipe I I4. For this purpose a valve I20 is mounted on the innermost end of the rod II8, arranged to close the vent I3I when the valve I I! is open. Both valves I28 and I29 will be closed during the emptying of the chamber, but during the vacuumizing of the chamber only valve I28 will be closed, since at this time valve II! will be closed.

This form of apparatus is provided with the usual instruments:The thermometer I30 in the trunnion 84 and the thermometer I3I in the trunnion 85 to measure the temperature of the liquid being treated; the safety valve I32 and the pressure gage I33 in the outer shell 80; the pressure gage I34 in the steam pipe I 08 and the thermometer I35 in the discharge pipe II3.

We claim as our invention:-

1. An apparatus for heating and cooling liquids under vacuum comprising a jacketed cylindrical rotatable chamber, said chamber being provided with connections whereby a vacuum may be drawn in the chamber, a vane located in the chamber and extending throughout the length thereof, a pipe connection for liquid passing through the shell of the chamberand directed against the vane with the vane separating the vacuum producing means and the liquid supply pipe, the vacuum connections and liquid supply pipe being located at one side of the longitudinal axis of the chamber whereby the chamber may be vacuumized and substantially filled with liquid to a level above the longitudinal axis when at rest without submerging the vacuum connections and liquid supply pipe in the liquid, pipe connections for introducing heating and cooling media into the jacket of the chamber, and means for rotating the chamber.

2. In an apparatus for heating and cooling liquids under vacuum, a rotating chamber provided with means for connecting with vacuumizing means, means for the introduction of liquid into the chamber, and a series of fixed van s attached to the inner surface of the chamber and forming an acute angle therewith for agitating the liquid as the chamber rotates with at least one of the vanes constituting a baflie and arranged between the vacuumizing means and the liquid introduction means, the vacuumizing and liquid introduction means being located at one side of the longitudinal axis of the chamber whereby the chamber may be vacuumized and substantially filled with liquid to a level above the longitudinal axis when at rest without submerging the vacuum connections andliquid supply pipe in the liquid.

3. An apparatus for heating and cooling liquids under vacuum comprising a rotating chamber provided with means for connection with vacuumizing means, a nozzle passing through the shell of a chamber and having its outlet located in the chamber, means opposite the outlet of the nozzle for deflecting the liquid passing into the chamber, and means secured to the inner surfaces of the chamber so as to rotate with the chamber and thereby agitate the contents of the chamber, the vacuumizing connection means and the nozzle outlet being located at one side of the longitudinal axis of the chamber and adjacent the side wall thereof whereby the chamber may be vacuumized and substantially filled with liquid to a level above the longitudinal axis when at rest without submerging the vacuum connections and the nozzle outlet in the liquid.

4. An apparatus for heating and cooling liquids under vacuum comprising a stationary outer chamber, bearings provided at the ends of the outer chamber, a rotary chamber located in the outer chamber, said rotary chamber being provided with trunnions at its ends journalled in the bearings on the outer chamber, an inlet pipe for introducing liquid into the chamber passing through the trunnion at one end of the inner chamber, and having its discharge end located relatively close to the inner surface of the rotary chamber, a baflle plate secured to the inner surface of the rotary chamber adjacent to the discharge opening of the inlet pipe, a pipe located in the trunnion at the other end of the rotary chamber and adapted to be connected with vacuumizing means, a second or discharge pipe located in said second trunnion, said pipes being provided with double acting valves, one of said valves opening into the chamber and the other of said valves opening into the pipe.

5. An apparatus for heating and cooling liquids under vacuum comprising a jacketed cylindrical movable chamber, said chamber being provided with connections whereby a vacuum may be drawn in the chamber, a vane secured to the inner surface of the chamber and projecting toward the center thereof, auxiliary vanes of less width than the first vane secured to the inner surface of the chamber and being spaced therefrom to permit the passage of liquid between the auxiliary vanes and the surface of the chamber, a pipe connection for liquid passing through the shell of the chamber and directed against the first vane at the side opposite the vacuum connections, the vacuum connections and the liquid supply pipe connecting with the chamber at the same side of the longitudinal axis of the chamber whereby the chamber may be vacuumized and substantially filled with liquid to a level above the longitudinal axis when at rest without submerging the vacuum connections and liquid supply pipe in the liquid, pipe connections for introducing heating and cooling media into the jacket of the chamber, and means for rotating the chamber.

6. An apparatus for heating and cooling liquids under vacuum comprising a jacketed cylindrical movable chamber, said chamber being provided with connections whereby a vacuum may be drawn in the chamber, a pipe connection for liquid arranged to enter the chamber, a baffle located opposite the discharge opening of the pipe connection and against which the liquid entering the chamber strikes before it drops down into the bottom of the chamber, the vacuum connections and the liquid supply pipe connecting with the chamber at the same side of the longitudinal axis of the chamber whereby the chamber may be vacuumized and substantially filled with liquid to a level above the longitudinal axis when at rest without submerging the vacuum connections and the liquid supply pipe in the liquid, pipe connections for introducing heating .and cooling media into the jacket of the chamber, and means for rotating the chamber.

7. An apparatus for heating and cooling liquids under vacuum comprising a stationary outer chamber, a rotary chamber having end trunnions for journalled mounting in the end walls of the stationary outer chamber, an inlet pipe for introducing liquid into the chamber, passing through an end trunnion and a pair of pipes passing through the other trunnion with one of said pipes adapted to be connected with vacuumizing means and the other of said pair of pipes constituting an outlet for fluid from the chamber, and a control valve for each of said pipes opening into the chamber.

WALTER PAGE. BURT E. TAYLOR. 

